Hospitality Management
Heavy investment in new facilities, by international hotel chains and other hotel groups, continues
to provide firstclass career opportunities, at management level, for those with the appropriate experience, knowledge and
qualifications.
This hospitality
management programme provides the essential knowledge required by those who will eventually seek managerial positions within
the industry.
Course
Structure
Certificate
in Hotel & Catering Supervision
Subjects 1 Fundamentals of the Hotel & Catering Industry
2 Housekeeping & Accommodation Studies
3 Restaurant Services
4 Front Office Operations & Administration
5 Food & Beverage Management
(The AMA Certificate in Hotel & Catering
Supervision is awarded on completion of all the above subjects)
Diploma in Hospitality Management
Subjects 1 Hotel & Catering Law
2 Accounting, Purchasing & Cost Control
3 The Human Resource in Hospitality
4 Hospitality Management
5 Marketing for Hospitality & Tourism
(The AMA Diploma in Hospitality Management
is awarded on completion of all the above subjects)
Advanced Diploma in Hospitality Management
Subjects 1 Strategic Management in Hospitality
2 Customer Service (New)
3 Economics & Hospitality
4 Organisational Behaviour & Hospitality Management
5 Environmental Management in the Hospitality Industry
(The AMA Advanced Diploma in Hotel &
Catering Management is awarded on completion of all the above subjects)
The AMA Advanced Diploma in Hospitality Management
is awarded on completion of the above subjects and a 6,000 word work or industrial based research project.
Programme Objectives The programme extends the knowledge
obtained at certificate level and concentrates on providing students with the additional knowledge, skills and techniques
required for the efficient management of hotel & catering operations.
Recommended Course Duration One academic year of full-time study for the Diploma
and Advanced Diploma and six months for the work based project. HOSPITALITY MANAGEMENT CERTIFICATE
DIPLOMA, ADVANCED DIPLOMA,
Examination
Grades Grade A - Distinction 70% and above
Grade B - Credit 60% to 69%
Grade C - Pass 50% to 59%
Grade D - Marginal Pass 40% to 49%
Grade F - Fail 39% and under
Status of Qualification Professional Vocational Diploma. A Higher Technician/post A-level qualification.
Students who complete the AMA Advanced
Diploma examinations will have reached a level equivalent to the first year of a Hospitality Management degree.
Examinations Externally set and marked by the Institute.
Examinations are held in April, June, September and November each year. Candidates must be registered and paid-up Student
Members of the Institute at the time they undertake the examinations.
Examination Closing Dates Candidates entering for examinations must ensure that
their completed Examination
Entry
forms and fees reach the Institute at least six weeks before
the date of the examinations. Examination Timetables indicate the Closing
Date for receipt of entries for each sitting.
Examination Results These are normally distributed
twelve weeks after each examination diet.
Subject Exemptions Students holding relevant recognised qualifications from other professional bodies, or
Hotel & Catering colleges, may apply for exemptions on a subject for-subject basis.
Entry Requirements The Certificate in Hotel & Catering Supervision
The minimum age for registration
for this programme is 16.
Applicants
should have attained one of the following entry qualifications:
1 Any Two AMA Single Subject Diplomas
2 Three GCSEs/GCEs at grade A, B or C (or equivalents)
3 Any qualification equivalent to one of the above.
Applicants over the age of 18 who do not hold one
of the required entry requirements may also register for the programme providing they have had one years practical work experience
in the hospitality industry.
The
AMA Diploma in Hospitality Management
Applicants
should have attained one of the following entry qualifications:
1 The AMA Certificate in Hotel & Catering Supervision
2 Any qualification equivalent to the above
Applicants over the age of 19 who do not hold one
of the required entry qualifications will be considered for entry on to the programme providing they have had a minimum of
two years full-time practical work experience in the hospitality industry. HOSPITALITY MANAGEMENT CERTIFICATE,
DIPLOMA, ADVANCED DIPLOMA.
3
The AMA Advanced Diploma
in Hospitality Management
Applicants
should have attained one of the following entry qualifications:
1 The AMA Diploma in Hospitality Management
2 Any qualification equivalent to the above
Applicants over the age of 19 who do not hold one
of the required entry qualifications will be considered for entry on to the programme providing they have had a minimum of
two years full-time practical work experience in the hospitality industry.
Advanced Diploma in Business Management
Applicants must have attained all of the following
entry requirements. They:
1
Must be over 21 years of age.
2
Must be employed, in either a full or part-time capacity within the hospitality sector
3 Must have completed (with or without exemptions) all subjects
and levels within the Hospitality programme.
4 Must undertake a work or industry based research project and produce a report of not less than 6,000 words
(the nature, content and objectives of the report to be agreed in advance between the student and the Institute).
Continuing Education The AMA Advanced Diploma in
Hospitality Management may be offered (subject to examination grades obtained) as an entrance qualification for a wide range
of Hospitality Management degree level studies and may also be offered for entry on to HND programmes. The Advanced Diploma
may give advanced entry onto these programmes.
Study Methods Your Teaching Centre has been provided with a detailed syllabus and reading list for each
subject area.
Each subject
syllabus clearly defines the areas that you will be required to cover for each subject and your examination questions will
be based on the areas and topics detailed for each subject. It is important to ensure that you obtain a copy of each subject
syllabus from your Teaching Centre. Each subject syllabus is linked to one main textbook and the examiners base their questions
on the contents of the nominated text. The subject syllabuses also give details of 'Alternative Texts' and texts recommended
for further reading. Where possible you should read one or more of the 'Alternative Texts' in order to broaden your knowledge
of the subject area.
